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Cranberry Chutney II

Cranberry Chutney II

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Christine Johnson

Christine Johnson

Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 29 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
  2. Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.
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Reviews

caterwauler
9

caterwauler

12/5/2003

The flavor of this dish is very complex, which I loved. Still, I think it was a bit too tomato-ey for the family. I will probably tone down the tomatoes and hike up the brown sugar next time. But the cloves and golden raisins are great in this.

AUNTTISH
8

AUNTTISH

9/3/2005

Really spicey and good! Reminds me of the chutney at our favorite Indian Restaurant. I left out the tomatoes and the raisins, and it made a great crunchy alternative to regular old cranberry sauce.

Kudu
3

Kudu

1/31/2011

I serve this as a sauce with a smoked pork butt and it is a perfect compliment. I like to use a tablespoon of powdered mustard with this chutney to round it out, but it is perfect without it.

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